This is the yummiest, creamiest wild rice soup I've ever had! I use leftover roasted chicken or rotisserie chicken. Instead of crackers I broiled up some ... Ballpark hamburger buns. Seriously, so much better than crackers or toasted french bread.
Adapted from a recipe from All Recipes.
Soup Ingredients:
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 1 or 2 garlic cloves, minced
- 1 TB Cooking oil
- 2 1/2 cups cooked chicken, chopped
- 2 cups water
- 1 4.5 oz package quick-cooking long grain and wild rice with seasoning packet (I use Uncle Ben's)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cups all purpose flour
- 32 oz container chicken broth
- 1/2 cup butter
- 2 cups heavy cream
Toast Ingredients:
- 4 Ballpark hamburger buns, tops and bottoms
- 2 TB butter
- Dash salt
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- dried parsley
Heat oil in large pot. Lightly saute carrots and celery. Add onion and garlic after a few minutes. cook for a few minutes longer.
Add chicken, water and rice (not the seasoning packet) to pot. Bring to a boil then simmer while preparing the roux.
In a medium mixing bowl, whisk together broth, flour, salt and pepper.
In a large saucepan over medium heat, melt butter. Stir in contents of seasoning packet. Cook until bubbly. Slowly add the broth/flour mixture with a whisk. Keep whisking until it comes to a light boil. Add cream. Cook for 5 minutes or until thickened. Stir constantly from the bottom of the saucepan. Lower heat if needed.
Add cream mixture to the chicken/rice/water pot. Bring to a boil. Simmer for at least 15 minutes.
Melt butter. Add other ingredients. Mix.
Set oven to Broil. Line cooking sheet with foil. Separate tops and bottoms of buns. Lay upside down on foil-lined pan. Broil until slightly brown. Turn over. Brush with butter mixture. Broil for 1-2 minutes.
Enjoy! It's really flipping fantastic. I think I could eat this soup every. single. day. for the rest of this Minnesota winter.
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